Executive Assistant Manager – Food & Beverage

JOB SCOPE

Purpose

To provide strategic, operational, and cultural leadership across The Luxury Hotels entire Food & Beverage division — ensuring service excellence, business performance, brand alignment, and colleague engagement in line with the BELONG–GATHER–DREAM philosophy.
The EAM F&B shapes service culture, drives innovation, nurtures talent, and ensures the F&B division delivers memorable, commercially successful guest experiences.

• To assist the HM and GM in supervising and coordinating all aspects of the Food and Beverage Operation.
• To ensure stability within the service delivery of operations and maintain the high levels of service excellence and the surroundings to be maintained to a high level at all times
• To drive revenues, control operating expenses, train and develop colleagues and secure profits
• To be efficient and diplomatic in dealing with situations involving any aspect of Food and Beverage where the reputation or image of the Resort is represented.

Financial Accountability

• Oversee divisional budgeting, forecasting, and financial planning.
• Ensure outlet profitability, cost efficiency, and sustainability of F&B concepts.
• Drive new revenue initiatives and evaluate ROI across the division in conjunction with the EAM of F&B

Conditions of Work

• Office and operational floor leadership; presence required during major service periods.

Communication

• Internal: All chefs, F & B, Outlet Managers, Other department Heads
• External: Guests, regulatory bodies, suppliers, stakeholders

MAIN DUTIES & RESPONSIBILITIES

Leadership & Strategy

• Create The Luxury Hotels F&B strategy aligned with brand values and business goals.
• Provide strong leadership and direction to all F&B leaders and outlets.
• Manage change, innovation, and modernization initiatives across the division.
• Assists in the co-ordination of organizational and administrative functions in all areas of the Food and Beverage Department
• Assists in planning and implementing programs, policies and procedures to ensure that Company standards are met
• To ensure that the Departmental Objectives are cascaded to the colleagues.
• To ensure that the colleagues are aware about the Company Vision, Business Unit Mission and a fair idea about the Quality Management System implemented in the company.

Operational Excellence

• Ensure quality, consistency, and The Luxury Hotels service standards in every venue.
• Conduct regular operational reviews, briefings, and performance evaluations.
• Support outlet managers in optimizing workflows and service design.
• Carries out assignments and instructions as delegated by the HM, ensuring that all company and Resort Policies and Procedures and minimum standards are adhered to.
• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
• Assists in conducting briefing with Outlet Managers and assists them to fulfil their responsibilities.
• Meeting and interacts with representatives of the local community and potential guests as required.
• Assists in monitoring the activities of competitor Resorts.
• Makes recommendations to Management for modernization of equipment, service methods, presentation, and improved guest satisfaction. To assist in any of the Outlets when necessary.
• Co-ordinates with Outlet Managers and Peer Management to promote effective communication.

Financial Performance

• Participates in the preparation of the Annual Business plan and Sales & Marketing Plans.
• Monitors closely the profitability of all Food and Beverage Outlets. Provides solutions to improve problem areas and assists in implementing corrective measures.
• To assist in ensuring that each Outlet is individually profitable.
• To follow up and at times initiate maintenance orders and purchase requests
• Assists in the development of ideas and the increased department sales of Food and Beverage to improve productivity.
• To assist each Outlet Manager in the planning and implementation of effective sales and promotional activities to ensure maximum revenues.

People & Culture

• Build a high‑performance leadership team through coaching and structured development.
• Support succession planning, talent pipelines, and skills advancement.
• Promote The Luxury Hotels culture across the F&B division.
• To assist in bringing all Outlet Managers up to date with Market needs and trends and ensuring that their product matches these needs.
• Assists in the building of an efficient team of employees, by taking an active interest in their training, development, safety and welfare.
• Participates in training and development programs that may improve personal or department standards liaising closely with the Training Manager
• To assist in Training and development of Outlet Managers so that they are able to operate independently with their own profit centre.
• Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs.
• Provide constant coaching, counselling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization.
• Maintain appropriate records of education, training, skills, and experience.
• Communicating to colleagues the importance of meeting customer as well as regulatory & statutory needs.
• Ensure that responsibilities and authorities are defined and communicated within the organization.
• Ensure appropriate communication processes are established.
• Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives.
• Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization and customer.

Brand, Product & Innovation

• Guide menu development, beverage strategy, and concept evolution with culinary/ beverage leadership.
• Monitor competitor activity and ensure The Luxury Hotels remain market‑leading.
• Support sustainability, safety, and regulatory adherence.
• To assist in the identification of market needs for both Resort guests and the local market.
• To assist in monitoring and analysing the activities and trends of competitive restaurants and bars.
• Demonstrate commitment to the development and implementation of the QMS system and continual improvement of its effectiveness by:
• Ensuring measurable quality objectives are established and actively participate in the review of these objectives
• Ensure customer requirements are determined & met.
• Actively promote an awareness of customer requirements throughout the organization.

Other

• Represent F&B in cross‑departmental leadership committees.
• Perform any duties required by the Hotel Manager or General Manager.

Requirements

Education:

• Qualifications – Essential Management qualification (hotel or business school)

Qualifications/Skills:

Experience - Essential

• 3+ years senior F&B leadership in a luxury multi‑venue environment

Skills - Essential

• Advanced communication
• Financial and strategic planning
• Operational leadership

Competencies

• Visionary leadership
• Executive presence

Guest‑centric excellence